There’s something cozy about banana bread. Maybe it’s the fall weather (my favorite season!).
Making banana bread is super easy, especially since we seem to accumulate a number of ripe bananas over time (which we then conveniently throw into the freezer for later). Just make sure you freeze them well, and not put anything over or underneath the bananas (like something that has a sharp edge that would cut into the soft banana, making them leak- not pretty!). I learned the hard way.
This banana bread is similar to this one I made before, but adding walnuts in – extra crunch and yum!
Today, I made a special banana bread. This may seem to you quite the ordinary banana bread. It’s special because no one is allowed to eat it right now. This banana bread is reserved to be used for something special later this week. Stay tuned!
- 1/2 cup brown sugar
- 1/4 cup melted butter or canola oil
- 3 very ripe bananas (about 1 1/2 cups/375 mL mashed)
- 2 eggs
- 1/3 cup buttermilk/plain yogurt
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup unsweetened shredded coconut
- Butter a 9×5 inch loaf pan, and preheat oven to 350 F
- Combine sugar, butter/oil, bananas, eggs, and buttermilk/yogurt. You can do this in a food processor if you’d like. Process until smooth.
- In a separate bowl, combine flour, baking powder, baking soda and salt. Add this to the wet ingredients. Combine well. Pour batter into buttered pan.
- Bake for 50-60 minutes (test with toothpick – the banana bread is done if toothpick comes out clean)
(adapted from the Girl Can’t Cook)